Name: Spiced lamb köfte with warm carrot salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small Spanish onion, coarsely chopped; 2 garlic cloves, coarsely chopped; 60 ml (¼ cup) olive oil; 1 tbsp ground coriander; 3 tsp fennel seeds; 2 tsp each dried chilli flakes and dried mint; 800 gm coarsely minced lamb; Finely grated rind of 2 lemons; To serve: shop-bought hummus, coriander, lemon wedges and warm flatbread; Warm carrot salad; 50 ml olive oil; ½ Spanish onion, thinly sliced; 1 garlic clove, finely chopped; 3 carrots, cut into julienne on a mandolin; 90 gm thick plain yoghurt; Finely grated rind and juice of 1 lemon

Spiced lamb köfte with warm carrot salad

Australian Gourmet Traveller gourmet fast recipe for spiced lamb köfte with warm carrot salad.

Serves 4

Cook

30M

The köfte (step 1) can be made a day ahead. You’ll need 4-6 metal skewers for this recipe.

Ingredients

1 small Spanish onion, coarsely chopped

2 garlic cloves, coarsely chopped

60 ml (¼ cup) olive oil

1 tbsp ground coriander

3 tsp fennel seeds

2 tsp each dried chilli flakes and dried mint

800 gm coarsely minced lamb

Finely grated rind of 2 lemons

To serve: shop-bought hummus, coriander, lemon wedges and warm flatbread

Warm carrot salad

50 ml olive oil

½ Spanish onion, thinly sliced

1 garlic clove, finely chopped

3 carrots, cut into julienne on a mandolin

90 gm thick plain yoghurt

Finely grated rind and juice of 1 lemon

Method

Main

1.Preheat oven to 200C. Process onion and garlic in a food processor until finely chopped. Heat 30ml oil in a saucepan over medium-high heat, add onion mixture, stir occasionally until tender (2-3 minutes). Add ground coriander, spices and mint, cook until fragrant (1 minute). Transfer to a large bowl, refrigerate to cool, add lamb and lemon rind, mix with your hands until mixture comes together (2-3 minutes). Mould ¼-cups of mixture into oval shapes and thread 2 onto each metal skewer.

2.Heat remaining oil in a large frying pan over medium-high heat, add skewers and cook, turning occasionally, until browned (3-4 minutes). Transfer to oven and cook until cooked to your liking (5-6 minutes for medium).

3.For warm carrot salad, heat oil in a large frying pan over medium heat, add onion and garlic, stir occasionally until tender (3-4 minutes), add carrot and stir occasionally until tender (4-5 minutes). Remove from heat, add yoghurt, lemon rind and juice, season to taste and serve with lamb köfte, hummus, coriander, lemon wedges and warmed flatbread.

Styling by Emma Knowles